Grammie Beas Double Raisin Cake Recipes

GRAMMIE BEA'S SPECIAL VANILLA FROSTING

Grammie Bea's Special Vanilla Frosting image

This is absolutely "THE BEST" frosting in the world... It's an old fashioned recipe that my gram used for years on all her homemade cakes including Wacky, Spice, and her Raisin Cakes. It has been a favorite of my family for over 50 years, and will be passed down to my grandaughter(s), when and if I have some :) I lost this recipe at one point and was frantic, but found it again rummaging through my cookbooks... I was SO HAPPY!!! Try this one and see why... Enjoy!

Provided by Lindas Busy Kitchen

Categories Dessert

Time 10m

Yield 1 cake

Number Of Ingredients 5

Ingredients

1/4 cup solid Crisco shortening
1/2 teaspoon salt
2 teaspoons vanilla
3 cups confectioners' sugar, sift if lumpy
1/4 cup milk

Steps:

In a bowl mix solid Crisco, salt, vanilla, and about 1/3 of the sugar.
Add milk and remaining sugar alternately. Mix until smooth and creamy.
Add more sugar to thicken, or milk to thin frosting, if needed, for a good spreading consistency.
Frosts 2 8 or 9" layers OR 1 13x9x2" cake.

Nutrition Facts : Calories 1916.7, Fat 53.5, SaturatedFat 14.2, Cholesterol 8.5, Sodium 1200.6, Carbohydrate 363.1, Sugar 353.2, Protein 2

RAISIN PUDDING CAKE

Raisin Pudding Cake image

This really good and easy cake recipe from Favorite Hometown Recipes from Temple Beth El Sisterhood, Bradford, PA 1983, I will post it as written by Betty Schecter, but I use vanilla pudding mix, not lemon.

Provided by mandabears

Categories Dessert

Time 1h15m

Yield 1 cake

Number Of Ingredients 7

Ingredients

18 1/2 ounces yellow cake mix, I usually use Duncan Hines
3 ounces instant lemon pudding mix
4 eggs
1/2 pint sour cream
1 tablespoon vegetable oil
1/2 cup chopped walnuts
1/2 cup raisins

Steps:

Preheat oven to 350 degrees.
Grease and flour either a 10 inch tube pan or bundt pan.
I use Bakers Joy spray,.
In a large bowl combine cake mix, pudding mix, eggs, sour cream and vegetable oil.
Blend well, then mix for 3 minutes at medium speed.
Stir in raisins and walnuts.
Pour into prepared pan.
Bake for 1 hour.
Cool in pan for 15 minutes.
Remove from pan and continue cooling on cake rack.
Sprinkle with powdered sugar.

Nutrition Facts : Calories 4092.3, Fat 181.6, SaturatedFat 50.8, Cholesterol 957.7, Sodium 4987.1, Carbohydrate 567.4, Fiber 12.4, Sugar 273.6, Protein 66.6

GRANDMA'S TOUCH BOILED RAISIN CAKE

Grandma's Touch Boiled Raisin Cake image

I love recipes that allow me to bake out of the cupboard at those times when the fridge is empty. This is a dense, moist cake that came out of the war years because it is eggless, milkless and could be butterless. It is great topped with Recipe #3730. I have used other dried fruits to replace part of the raisins. Two years in a row I have brought this cake to a scrapbooking retreat and both times received requests for the recipe so I am posting it here. Prep time does not include cooling time.

Provided by redplaid huf

Categories Dessert

Time 45m

Yield 9-12 serving(s)

Number Of Ingredients 9

Ingredients

1 cup brown sugar
1/2 cup butter or 1/2 cup shortening
1 cup cold water
1 1/2 cups raisins
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
2 cups flour
1 1/2 teaspoons baking soda

Steps:

Mix sugar, butter, water, raisins, cinnamon, nutmeg and cloves in pot and bring to a boil. Boil for 3 minutes and then cool.
Mix flour and baking soda and add to cool raisin mixture.
Spread into greased and floured 9" square. Bake at 350 F for about 25 minutes. The top of the cake will bounce back when lightly tapped. Be careful, over cooking will dry it out.
Dust with icing sugar or frost with "Poor Man's Frosting" or forget it. It is great just on it's own.

Nutrition Facts : Calories 358.4, Fat 10.7, SaturatedFat 6.6, Cholesterol 27.1, Sodium 296.1, Carbohydrate 64.5, Fiber 1.9, Sugar 38, Protein 3.8

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